Doughnut Cookie Cake Recipe

One of our longest-running birthday designs is the Doughnut Cookie Monster Cake. It has been on the menu since 2015 and has appeared at birthdays, baby showers and weddings in all sorts of sizes.

The idea is gloriously simple: chocolate cake, doughnuts, cookies and chocolate piled into one unapologetic centrepiece. You can make every element from scratch, or use a few shortcuts and concentrate on the decorating.

If you would rather leave it to us, browse our Doughnut Cakes. If you are baking, the three parts are chocolate sponge, buttercream and decorating.

Chocolate Cake Sponge

Our Chocolate Hero Sponge is a one-bowl recipe designed for layer cakes. Follow the recipe for the tin size you are using and cool the layers completely before decorating.

Oreo Buttercream

Ingredients

• 500g buttercream
• 3 Oreo cookies, finely crushed

Our preferred frosting is Swiss Meringue Buttercream, but another buttercream that is firm enough to fill and coat a layer cake can also work.

Method

1. Set up a cake board, turntable, angled palette knife and scraper. An 8-inch board suits a 6-inch cake; allow more board around a larger cake.
2. Reserve about 2 tablespoons of Oreo crumbs and stir the rest into the buttercream.
3. Secure the first sponge to the board with a small dab of buttercream.
4. Add an even layer of Oreo buttercream and stack the next sponge. Repeat until all layers are assembled.
5. Apply a thin crumb coat, chill until firm, then add the final buttercream coat and smooth the top and sides.

Chocolate Drip and Decoration

Ingredients

• 150g chocolate ganache, using our chocolate drip guide, or a suitable chocolate spread
• 3 chocolate doughnuts
• 3 Oreo cookies
• Chocolate bars or other edible chocolate decorations of your choice
• Food-safe cocktail sticks only if needed to secure the doughnuts

Method

1. Make sure the cake is cool and the outer buttercream is firm before adding the drip. If using chocolate spread, warm it only until fluid enough to drip; test one drip before covering the whole cake.
2. Spoon or pipe drips around the edge and spread a little chocolate over the centre.
3. Scatter over the reserved Oreo crumbs.
4. If a doughnut will not sit securely without support, use a food-safe cocktail stick. Count every cocktail stick as it goes into the cake and write the total down.
5. Add the doughnuts, Oreo pieces and chocolate decorations.
6. Before cutting or serving, remove and account for every cocktail stick, skewer or other non-edible support. Do not serve the cake until the number removed matches the number inserted.

Storage and Serving

Store the finished cake according to its most perishable filling or frosting. A standard buttercream cake should be kept covered and cool; refrigerate it when the room is warm or if any added filling requires refrigeration. Allow a refrigerated butter-based cake time to lose its fridge chill before serving so the sponge softens and the buttercream becomes silky again.

Rather leave it to us? Explore the Doughnut Cakes collection or order the Doughnut Cookie Monster Cake, made to order and hand-delivered across London and Surrey.